Reviving the olive oil cake trend with this delightful Orange Olive Oil Cake, made extra special with authentic Palestinian olive oil from @canaan.palestine! It’s seriously the best olive oil I’ve ever tried, and you should definitely give it a shot!
This cake is a breeze to make, taking less than 10 minutes of your time and coming together in just one bowl. It’s super tender, moist, and boasts a delicious flavor that lets the orange and olive oil take the spotlight.
Orange Olive Oil Cake
Ingredients
*Wet Ingredients:*
- ¾ cup olive oil about 160g
- ½ cup milk around 120g
- ½ cup sour cream roughly 120g
- 3 large eggs
- Zest of 1 large orange
- ½ cup freshly squeezed orange juice about 120g
- 1 tsp vanilla extract
*Dry Ingredients:*
- 1 ¼ cups granulated sugar about 275g + extra for sprinkling on top
- 1 ⅔ cups all-purpose flour approximately 220g
- ¼ cup cornstarch about 33g
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- Powdered sugar for garnish
Instructions
- Preheat the oven to 350°F (conventional) and line a 9″ springform pan (or a 9×3″ round pan) with parchment paper.
- In a large bowl, combine all the wet ingredients along with the orange zest. Whisk until well mixed.
- Add the sugar and whisk for an additional minute.
- Sift in all the remaining dry ingredients, then use a rubber spatula to gently fold until everything is combined, avoiding overmixing.
- Pour the batter into the prepared pan, and optionally sprinkle more sugar on top.
- Bake for approximately 50-55 minutes until a toothpick inserted in the middle comes out with moist crumbs attached.
- Allow the cake to cool for 20 minutes, then carefully remove it from the pan.
- Dust with powdered sugar and serve! Enjoy your delicious Orange Olive Oil Cake!